This bread roll is so popular among Filipinos that anyone growing up from northern to southern Philippines knows what it is. Bakeries all over the country always have hot pandesals for sale especially mornings and afternoons when they’re widely consumed.
I have memories of eating pandesal dunked in hot coffee or tsokolate (Filipino chocolate beverage made from pure cacao) and enjoying every moist bite. Sometimes during breakfast when my mom made omelets, I’ll stuff some of them in between the bread. Oh it was yum!
When I moved to the US, finding pandesal for sale is difficult. I am yet to find a place or bakery that sells this bread in Sacramento area. Because I really miss this crusty-on-the outside soft-on-the inside bread rolls, I was determined to learn how to make it.
I’ve made a fairly good pandesal a few years ago but lost the recipe so I went online, read recipes and watched videos on YouTube and experimented with baking the bread.
I found some good recipes but most of them uses eggs. I have nothing about pandesal containing eggs but I just wanted to make the classic pandesal recipe, also known as lean pandesal, without adding eggs.
So I tweaked my favorite everyday white bread recipe and came out with this simple and easy recipe. This is a no-egg pandesal but mind you, the resulting bread is crusty on the outside and soft and fluffy on the inside. Also, they remain soft up to 3 days provided you store them in an airtight container like a zip-top bag.
Some Important Notes
It’s actually very easy to make pandesal. Never fear and do not get intimidated. After a few attempts making these rolls, I finally discovered a foolproof recipe that works. You just have to know some basic knowledge about bread doughs and how yeast works.
I do not have any professional experience in baking, but from what I learned baking at home, you have to pay attention to every step of the process.
FIRST, make sure that you are using a good quality flour. I’ve tried both bread flour and all-purpose flour for this recipe. Although I prefer using bread flour for breads due to higher gluten content resulting to fluffier bread, you can also use all-purpose flour without problem.
SECOND, make sure the yeast you are using is alive. I use two kinds of yeast in baking: active dry and rapid rise.
The difference between the two is active dry yeast needs to be proofed or activated before you can add it to the dry ingredients. It’s the process where you add it to a warm liquid and some sugar then let it stand for couple of minutes until it becomes frothy/bubbly.
Rapid rise yeast doesn’t require activation, therefore you can directly add it to the dry ingredients. Take note that using rapid rise yeast makes your dough rise faster versus using active dry yeast, therefore reducing proofing time.
THIRD, humidity in the air where you live has an effect on the bread dough. You need to pay attention to the consistency of the dough in case you need to add flour or water. If you have to adjust the ingredients, do so but slowly add about a tablespoon at a time until it is just *right*.
FOURTH, make sure you knead the dough properly in order for the gluten to develop.
Gluten is the protein in the flour that creates the structure in the dough that traps the carbon dioxide gases released by the yeast as they breath. Think of this structure as a matrix that holds the gases from escaping, therefore making the dough rise or increase in volume. A well-kneaded dough should be soft, elastic, and springs back when you poke it.
FIFTH, give the dough enough time to proof. In other words, make sure they double in volume as required.
Most recipes will specify the number of hours required for the dough to rise. Use them as guidelines but always go with your eyes.
There are many factors that affect the dough’s rising time which include the temperature in your kitchen. Doughs rise faster in a warm environment so if your kitchen is cold or drafty, it takes a much longer time for the dough to rise to the required volume.
SIXTH, make sure you don’t poke the dough during the second rising (when pandesal is doubling in volume and getting ready for the oven). This deflates the gas (CO2) and causes the dough to collapse.
Also, avoid dropping or banging the baking sheet on a hard surface, or doing unnecessary movements causing the dough to collapse.
SEVENTH, make sure to keep an eye on the pandesal as they are baking. They’re done in 10 minutes or less. It’s also important to turn the baking sheet around halfway through baking for an even browning on the bread crusts.
I believe I’ve covered the important things in order to make this pandesal bread making a success. So let’s move on to the step-by-step instructions.
Take note that I will include 3 ways how you can form the dough which include manual kneading and using a stand mixer with a dough hook attachment. Use the method that is most convenient for you. Happy baking!
Prep Time: 4 hours
Bake Time : 8-10 minutes
Yields: 20 pieces
Ingredients:
3 cups bread flour
2 1/4 tsp active dry yeast (or 1 packet)
1 cup warm water (temperature between 110ºF-115ºF)
1/4 c white sugar + 1 tsp for proofing
3/4 tsp salt
1/8 cup canola oil
1/4 cup plain bread crumbs
Tools You’ll Need:
3 Mixing bowls
Whisk
Thermometer
Measuring cups
Measuring spoons
Spatula
Dough cutter or knife
Baking sheets
Parchment paper/silicone baking mat
Procedure:
1. Mix water, 1 tsp sugar, and yeast in a mixing bowl. Set aside until it gets frothy, about 10 minutes. 2. Once the yeast is activated, pour in the remaining sugar and oil and stir.3. Meanwhile, mix the flour and salt together in a separate bowl.
4. A.) Mixing the dough by dumping the flour onto a flat surface and creating a well in the center. Reserve about 1/2 cup of the flour and dump the rest onto your clean counter or any flat kneading surface.
With your fingers, create a well in the center of the flour, then slowly pour in the yeast mixture. Use your fingers to slowly mix the wet and dry ingredients together until a soft dough forms, adding a little more flour, as needed.
Knead the dough by stretching and folding it repeatedly using the heel of your hands until it gets soft, smooth and elastic. Add the remaining flour slowly at a time while kneading until it no longer sticks to your fingers or onto the surface. Click to watch a video on how to knead dough by hand.4.B.)Mixing the dough inside a mixing bowl. Reserve about 1/2 cup of the flour and place the rest into a mixing bowl.
Create a well in the center of the flour, then slowly pour in the yeast mixture.
Use your fingers or a spatula to slowly mix the wet and dry ingredients together until a soft dough forms, adding a little more flour, as needed.
Transfer the dough onto a clean flat surface, then hand-knead by stretching and folding it repeatedly using the heel of your hands until it gets soft, smooth and elastic.
Add the remaining flour slowly at a time while kneading until it no longer sticks to your fingers or onto the surface. Click to watch a video on how to knead dough by hand. 4.C.)Mixing the dough using a stand mixer with a dough hook attachment. This is the easiest method to kneading the dough since all you have to do is place the wet ingredients first into the mixer’s bowl, turn the appliance on at medium speed, and slowly adding the flour in at 1/2 cup increments until a soft, smooth, and elastic dough forms.5. Grease a large mixing bowl and place rounded dough inside, turning once to coat the other side with oil. Cover with a plastic cling wrap or clean kitchen towel and place in a warm environment free from draft. Allow to double in size about 1-2 hours.6.While the dough is rising, line a large baking sheet with parchment paper or silicone baking mat. Also, prepare another baking sheet and add the bread crumbs. Set aside until ready to use.7.After the dough has doubled in volume, punch with your fingers or knuckle to let some of the gases out. Transfer to a flat surface and divide the dough in half, working on each half one at a time. Roll dough into a log about 10 inches long and 1 1/2 inches thick, then coat with bread crumbs.8. Cut into 1-inch rolls then coat individual pandesal with bread crumbs. Arrange on a single layer onto a baking sheet lined with parchment paper or silicone baking mat spacing 1/2 inch apart. Cover with kitchen towel and allow rolls to double in size from 1-3 hours depending on the warmth of your kitchen. The rolls should look puffy during the second rise.9. Preheat oven to 375ºF (190ºC) and once the desired temperature is achieved, bake pandesal on center rack for 8-10 minutes turning baking sheet around halfway to ensure even browning. Bake until just golden in color.10. Serve warm. To ensure freshness, store pandesal in airtight container such as ziploc bags at room temperature. They’ll remain soft up to 3 days.
Easy Filipino Pandesal Recipe
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Prep time
Cook time
Total time
Classic Filipino pandesal recipe also known as "lean pandesal" without the addition of eggs. They are crusty on the outside but soft and fluffy on the inside.
Author: Mia
Recipe type: Breads
Cuisine: Filipino
Serves: 20 pieces
Ingredients
- 3 cups bread flour
- 2¼ tsp active dry yeast (or 1 packet)
- 1 cup warm water (temperature between 110ºF-115ºF)
- ¼ c white sugar + 1 tsp for proofing
- ¾ tsp salt
- ⅛ cup canola oil
- ¼ cup plain bread crumbs
- Tools You’ll Need:
- 3 Mixing bowls
- Whisk
- Thermometer
- Measuring cups
- Measuring spoons
- Spatula
- Dough cutter or knife
- Baking sheets
- Parchment paper/silicone baking mat
Instructions
- Mix water, 1 tsp sugar, and yeast in a mixing bowl. Set aside until it gets frothy, about 10 minutes.
- Once the yeast is activated, pour in the remaining sugar and oil and stir.
- Meanwhile, mix the flour and salt together in a separate bowl.
- A.) Mixing the dough by dumping the flour onto a flat surface and creating a well in the center. Reserve about ½ cup of the flour and dump the rest onto your clean counter or any flat kneading surface. With your fingers, create a well in the center of the flour, then slowly pour in the yeast mixture. Use your fingers to slowly mix the wet and dry ingredients together until a soft dough forms, adding a little more flour, as needed. Knead the dough by stretching and folding it repeatedly using the heel of your hands until it gets soft, smooth and elastic. Add the remaining flour slowly at a time while kneading until it no longer sticks to your fingers or onto the surface. Click to watch a video on how to knead dough by hand.
- B.)Mixing the dough inside a mixing bowl. Reserve about ½ cup of the flour and place the rest into a mixing bowl. With your fingers, create a well in the center of the flour, then slowly pour in the yeast mixture. Use your fingers or a spatula to slowly mix the wet and dry ingredients together until a soft dough forms, adding a little more flour, as needed. Transfer the dough onto a clean flat surface, then hand-knead by stretching and folding it repeatedly using the heel of your hands until it gets soft, smooth and elastic. Add the remaining flour slowly at a time while kneading until it no longer sticks to your fingers or onto the surface.
- C.)Mixing the dough using a stand mixer with a dough hook attachment. This is the easiest method to kneading the dough since all you have to do is place the wet ingredients first into the mixer's bowl, turn the appliance on at medium speed, and slowly adding the flour in at ½ cup increments until a soft, smooth, and elastic dough forms
- Grease a large mixing bowl and place rounded dough inside, turning once to coat the other side with oil. Cover with a plastic cling wrap or clean kitchen towel and place in a warm environment free from draft. Allow to double in size about 1-2 hours.
- While the dough is rising, line a large baking sheet with parchment paper or silicone baking mat. Also, prepare another baking sheet and add the bread crumbs. Set aside until ready to use.
- After the dough has doubled in volume, punch with your fingers or knuckle to let some of the gases out. Transfer to a flat surface and divide the dough in half, working on each half one at a time. Roll dough into a log about 10 inches long and 1½ inches thick, then coat with bread crumbs.
- Cut into 1-inch rolls then coat individual pandesal with bread crumbs. Arrange on a single layer onto a baking sheet lined with parchment paper or silicone baking mat spacing ½ inch apart. Cover with kitchen towel and allow rolls to double in size from 1-3 hours depending on the warmth of your kitchen. The rolls should look puffy during the second rise.
- Preheat oven to 375ºF (190ºC) and once the desired temperature is achieved, bake pandesal on center rack for 8-10 minutes turning baking sheet around halfway to ensure even browning. Bake until just golden in color.
- Serve warm. To ensure freshness, store pandesal in airtight container such as ziploc bags at room temperature. They'll remain soft up to 3 days.
*Note: Tools/Products you see in this post can be purchased by clicking the links below (Disclaimer: affiliate links!)
- Wilton Recipe Right 3 Piece Cookie Pan Set
- Pyrex 3-Piece Glass Measuring Cup Set
- Artisan (2 pk.) Non-Stick Silicone Baking Mat Set, 16 5/8 x 11
- Pyrex Prepware 3-Piece Glass Mixing Bowl Set
- Amco Measuring Cup and Spoon Set
